Ingredients Tsimes “Jewish” (stewed vegetables)
| cauliflower | 69.0 (gram) |
| carrot | 63.0 (gram) |
| parsley root | 13.0 (gram) |
| celery root | 15.0 (gram) |
| onion | 12.0 (gram) |
| milk cow | 60.0 (gram) |
| raisins | 31.0 (gram) |
| wheat flour, premium | 4.0 (gram) |
| butter | 12.0 (gram) |
| cinnamon | 0.2 (gram) |
Method of preparation
The prepared cauliflower is disassembled into small inflorescences, the roots are cut into strips, the onions are chopped. Sifted wheat flour is sautéed in butter or margarine (7 g from the norm). Chopped roots, onions and cauliflower are boiled in milk until half cooked, sorted and washed raisins, browned flour, sugar, crushed cinnamon, the rest of butter or margarine are added and stewed until cooked. Serve hot tsimes.
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 135.7 kCal | 1684 kCal | 8.1% | 6% | 1241 g |
| Proteins | 3.1 g | 76 g | 4.1% | 3% | 2452 g |
| Fats | 6.3 g | 56 g | 11.3% | 8.3% | 889 g |
| Carbohydrates | 17.7 g | 219 g | 8.1% | 6% | 1237 g |
| organic acids | 0.2 g | ~ | |||
| Alimentary fiber | 2.1 g | 20 g | 10.5% | 7.7% | 952 g |
| Water | 104.9 g | 2273 g | 4.6% | 3.4% | 2167 g |
| Ash | 1.1 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 2700 μg | 900 μg | 300% | 221.1% | 33 g |
| Retinol | 2.7 mg | ~ | |||
| Vitamin B1, thiamine | 0.09 mg | 1.5 mg | 6% | 4.4% | 1667 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 4.1% | 1800 g |
| Vitamin B4, choline | 7.9 mg | 500 mg | 1.6% | 1.2% | 6329 g |
| Vitamin B5, pantothenic | 0.5 mg | 5 mg | 10% | 7.4% | 1000 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 7.4% | 1000 g |
| Vitamin B9, folate | 13.9 μg | 400 μg | 3.5% | 2.6% | 2878 g |
| Vitamin B12, cobalamin | 0.1 μg | 3 μg | 3.3% | 2.4% | 3000 g |
| Vitamin C, ascorbic | 12.2 mg | 90 mg | 13.6% | 10% | 738 g |
| Vitamin D, calciferol | 0.03 μg | 10 μg | 0.3% | 0.2% | 33333 g |
| Vitamin E, alpha tocopherol, TE | 0.4 mg | 15 mg | 2.7% | 2% | 3750 g |
| Vitamin H, biotin | 1.5 μg | 50 μg | 3% | 2.2% | 3333 g |
| Vitamin PP, NE | 1.2146 mg | 20 mg | 6.1% | 4.5% | 1647 g |
| niacin | 0.7 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 380.5 mg | 2500 mg | 15.2% | 11.2% | 657 g |
| Calcium, Ca | 74.7 mg | 1000 mg | 7.5% | 5.5% | 1339 g |
| Silicon, Si | 0.08 mg | 30 mg | 0.3% | 0.2% | 37500 g |
| Magnesium, Mg | 32.4 mg | 400 mg | 8.1% | 6% | 1235 g |
| Sodium, Na | 50.3 mg | 1300 mg | 3.9% | 2.9% | 2584 g |
| Sulfur, S | 15.4 mg | 1000 mg | 1.5% | 1.1% | 6494 g |
| Phosphorus, P | 91 mg | 800 mg | 11.4% | 8.4% | 879 g |
| Chlorine, Cl | 52.9 mg | 2300 mg | 2.3% | 1.7% | 4348 g |
| Trace Elements | |||||
| Aluminum, Al | 160.2 μg | ~ | |||
| Bohr, B | 75 μg | ~ | |||
| Vanadium, V | 32.7 μg | ~ | |||
| Iron, Fe | 1.4 mg | 18 mg | 7.8% | 5.7% | 1286 g |
| Iodine, I | 4.3 μg | 150 μg | 2.9% | 2.1% | 3488 g |
| Cobalt, Co | 1.2 μg | 10 μg | 12% | 8.8% | 833 g |
| Lithium, Li | 1.9 μg | ~ | |||
| Manganese, Mn | 0.0895 mg | 2 mg | 4.5% | 3.3% | 2235 g |
| Copper, Cu | 35.6 μg | 1000 μg | 3.6% | 2.7% | 2809 g |
| Molybdenum, Mo. | 7.9 μg | 70 μg | 11.3% | 8.3% | 886 g |
| Nickel, Ni | 2.1 μg | ~ | |||
| Olovo, Sn | 3.8 μg | ~ | |||
| Rubidium, Rb | 28.3 μg | ~ | |||
| Selenium, Se | 0.7 μg | 55 μg | 1.3% | 1% | 7857 g |
| Strontium, Sr. | 4.8 μg | ~ | |||
| Titan, you | 0.2 μg | ~ | |||
| Fluorine, F | 25.2 μg | 4000 μg | 0.6% | 0.4% | 15873 g |
| Chrome, Cr | 1.7 μg | 50 μg | 3.4% | 2.5% | 2941 g |
| Zinc, Zn | 0.3097 mg | 12 mg | 2.6% | 1.9% | 3875 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 1.9 g | ~ | |||
| Mono- and disaccharides (sugars) | 5.9 g | max 100 г |
The energy value is 135,7 kcal.
Tsimes “Jewish” (stewed vegetables) rich in vitamins and minerals such as: vitamin A – 300%, vitamin C – 13,6%, potassium – 15,2%, phosphorus – 11,4%, cobalt – 12%, molybdenum – 11,3%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Calorie content AND CHEMICAL COMPOSITION OF INGREDIENTS OF THE RECIPE Tzimes “Jewish” (stewed vegetables) PER 100 g
- 30 kCal
- 35 kCal
- 51 kCal
- 34 kCal
- 41 kCal
- 60 kCal
- 264 kCal
- 334 kCal
- 661 kCal
- 247 kCal
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